Low-fat, frozen whipped topping

Abstract

A low-fat, frozen whipped topping having a fat content of 8 to 15% and which is free of milk solids and phosphate salts is formulated using weight ratios of from 1.4 to 2.2 parts chemical emulsifier and 5.0 to 6.0 parts sodium caseinate per 100 parts fat. A low-fat, non-dairy, frozen whipped topping can be prepared employing the teachings of this invention.

Having thus described the invention, what is claimed is: 
     
       1. A low-fat, frozen whipped topping formulation which easily and consistently whips to a high overrun in commercial processing, having a total solids level of about 38 to 50% by weight and comprising water, water-soluble carbohydrates, fat, chemical emulsifier, water-soluble protein and hydrocolloid stabilizing agent and containing on a weight basis from 8 to 15% fat, from 0.05 to 1% hydrocolloid stabilizing agent, about 1.4 to 2.2 parts chemical emulsifier per 100 parts of fat, about 5.0 to 6.0 parts by weight of water-soluble protein per 100 parts of fat and wherein the formulation is free of non-fat milk solids. 
     
     
       2. The frozen whipped topping of claim 1 wherein the topping is also free of phosphate salts. 
     
     
       3. The frozen whipped topping of claim 1 wherein water-soluble carbohydrates are present at a level of from 26 to 36% by weight. 
     
     
       4. The frozen whipped topping of claim 1 wherein the ratio of water-soluble protein to chemical emulsifiers is from 2.2 to 4.3. 
     
     
       5. The frozen whipped topping of claim 4 wherein the ratio is from 2.4 to 3.4. 
     
     
       6. The frozen whipped topping of claim 5 wherein the water-soluble protein is sodium caseinate. 
     
     
       7. The frozen whipped topping of claim 1 wherein the water-soluble protein is sodium caseinate. 
     
     
       8. The frozen whipped topping of claim 7 wherein the weight of chemical emulsifier per 100 parts of fat is about 1.8 to 2.1. 
     
     
       9. The frozen whipped topping of claim 8 wherein the weight of sodium caseinate per 100 parts of fat is about 5.4 to 5.8.